Meiji Nakiri Chef's Knife (8-1/2 in) with Cocobolo and African Blackwood

Product Description for Meiji Nakiri Chef's Knife (8-1/2 in) with Cocobolo and African Blackwood

Maker: Bob Kramer, M.S. (click to see more by this maker)
Item num: 109955
*** This is handmade and one-of-a-kind ***
Blade length: 8.50 in.
Cutting edge length: 7.80 in.
Total length: 14.25 in.
Blade height (at heel): 2.00 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.09 in.
Blade thickness (near tip): 0.04 in.
Item weight: 7.80 oz.
Blade: Satin finished 52100 carbon steel
Bolster: Brass
Handle: Right handed shinogi handle made from cocobolo and African blackwood
Description: Knives by legendary knifemaker Bob Kramer have become nearly impossible to come by. Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of very few American bladesmiths to specialize in kitchen cutlery. Cook’s Illustrated once wrote: “The Kramer knife outperformed every knife we’ve ever rated.” Saveur dubbed Bob “The Master of the Blade.” This exquisite chef's knife has been in a private collection since it was made by Kramer. It has never been used to cut and by all appearances, Bob could have made it yesterday. This is not a production Henckels or Shun. This is a handmade knife made by Mastersmith Bob Kramer.
The 8-1/2 inch nakiri chef's knife is a workhorse. It will effortlessly chop and dice vegetables and fruits. The Meiji line was developed by Kramer to be a fusion between Western and Japanese knives. The name evokes the Meiji era (1868-1912) - a time period when Japan brought in western influence to their very traditional culture.
The blade is 52100 carbon steel, Bob's favorite steel. Many knifemakers (including Mastersmiths Bill Burke and Ed Fowler) and knife users feel that 52100 carbon steel is among the best, if not the best steel ever used for knifemaking. 52100 takes an incredibly sharp edge and holds onto it. Because the blade is carbon steel, this knife must be dried after use to prevent rust or tarnish. We recommend using camellia oil for easier care. The left side of the blade features Bob's "KRAMER" touchmark. The blade features a distal taper for optimal balance.
Brass fittings nicely highlight the warm cocobolo wood handle. Cocobolo is a perfect choice for kitchen knives. The resinous wood holds up beautifully to the heavy demands of either a home or commercial kitchen. An African blackwood spacer is set between the cocobolo and brass. Bob's triple mosaic pin is set in the center of the handle. A ridge (shinogi) travels along the right side of the handle. This style of handle is traditionally used by right handed users in Japan, though many lefties will find it comfortable to use as well.
Exceptional work throughout!


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